Delicious and easy recipes perfect for any day of the week!
These look so fun! We have made the cake pops where you use cake crumbs and mix with frosting to shape into balls, but I think this would be much better. Right now they are offering a buy one get one free deal for Tasty Top Cake Pops. So if you buy one set, you get the second set free and just have to pay S&H for it.
If you love Shamrock Shakes, but DON’T love having to take a drive and spend a couple of bucks every time you want one, try this easy recipe to make your own at home! This recipe is for a single shake, but you could double or triple the recipe in your blender to make enough for the whole family.
1 cup vanilla ice cream
1/2 cup milk
1/4 tsp peppermint extract
several drops green food coloring
Place all ingredients in a blender and blend on high until smooth. If desired, top with whipped cream. You can even top with a green maraschino cherry for a festive touch!
If you’re not familiar with Kamut, it is a type of wheat. You cook it like other grains or rice and it has a nutty, chewy texture. It’s a great source of whole grains. This recipe is a salad that is great to make and keep in the fridge for a few days (or up to a week) to grab for a quick lunch at any time.
1 C. Kamut
3 C. water*
1 tsp salt
2 Tbsp olive oil
1/2 small red onion, diced
1/2 red pepper, diced
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 tsp lemon pepper (or use 1/2 tsp pepper and 1 Tbsp fresh lemon juice)
1/2 tsp salt
2 oz. crumbled feta cheese
Cook Kamut according to package directions. You can simply cook it all in the rice cooker, or if you don’t have one you can bring the water and salt to boil in a saucepan. Then add the Kamut, reduce heat and simmer until tender, about 45 minutes. Drain excess water.
While Kamut is cooking, heat olive oil over medium heat. Add in onion and red pepper and cook until beginning to brown. Add in garlic, lemon pepper and salt – cook while stirring for 45 seconds. Add in spinach and stir until wilted.
Add veggies into Kamut and stir to combine. Stir in feta. If you don’t want the feta to melt, you can wait until mixture is cooled to stir in the cheese.
*If the Kamut does not soften enough with cooking, add up to 1 cup of additional water and simmer until absorbed.
These granola bars are so delicious and, to me, taste better than most candy bars! They are a bit on the gooey side and won’t do well in very hot weather.
What to do:
Line an 8×8 pan with aluminum foil. Melt the butter, peanut butter and honey in a saucepan over low heat, stirring constantly. Turn off heat once melted. Add remaining ingredients and stir until combined. Spread mixture into prepared pan and refrigerate. Once cooled, transfer to a cutting board and cut into bars.
1 Tbsp Vegetable Oil
1 large onion (finely chopped)
1 12 oz bag of cranberries (approximately 3 cups)
1 8 oz. can tomato sauce
1 cup sugar
1/2 cup cider vinegar
1/2 tsp. ground allspice
3 Tbsp water
Heat oil in a large sauce pain over medium-high heat. Cook onion until tender. Stir in cranberries, tomato sauce, sugar, vinegar, water and allspice. Turn heat to high and bring mixture to a boil. Reduce heat and simmer uncovered until cranberries are soft and mixture begins to thicken, stirring and mashing the berries – about 20 minutes. Refrigerate.
This sounds like a great cookbook and right now you can download the eBook version for FREE! Secrets From Inside The Pizzeria reveals the secrets of New York Style pizza with step by step instructions through identifying the right equipment, ingredients, formulas and techniques to make American’s favorite food at home.
Download the book for free to your Kindle, iPad, iPhone, PC or other compatible device. You can download a FREE Kindle app for your Web Browser, PC, Mac, iPhone, iPad, BlackBerry, or Android Phone.
Keep in mind that while the book is free right now, the price may change at any time.
When I was little, my Grandma used to make this drink mix, which she called “Russian Tea”. I had almost forgotten about it until I recently got an e-mail from a local grocery chain, Coborn’s, with a recipe called Friendship Tea. Reading the ingredient list, I realized that it was basically the same Russian Tea recipe. This is a great recipe for a tasty warm drink on a cold day. You can package the mix in decorative jars to give as an easy but thoughtful gift.
1 Cup Tang or other Orange Flavored Drink Mix
1 Cup Powdered Lemonade Mix
1/2 Cup Instant Tea
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
Mix all ingredients together and store in a tightly sealed jar or container. To make the tea, stir 1 tablespoon of mix into 1 cup of hot water.
This delicious recipe can be eaten as a breakfast cereal or as a snack. You can also add dried fruit to the recipe, just toss it in during the last 10 minutes of baking time. This recipe makes a LOT (approximately 5 quarts) so feel free to halve the recipe.
6 C. uncooked oatmeal
3 C. untoasted wheat germ
1 C. grated coconut
1 C. sliced almonds
1/2 lb dark brown sugar
3 Tbsp. vanilla
1 C. sesame or sunflower seeds (or 1/2 C. each)
1 1/4 C. safflower oil
2/3 C. water
Preheat oven to 350°. Stir all ingredients together. Bake in a large shallow pan for 1 hour, stirring every 10 minutes.
This simple and easy low fat corn muffin recipe is both easy to make and much lower in fat than traditional recipes. We like to make these and store in the refrigerator to be toasted or microwaved in the morning for a quick breakfast.
1 cup unbleached flour
1 cup cornmeal
1/3 cup white sugar
1 tsp baking soda
3/4 tsp salt
1 cup plain fat-free yogurt
2 Tbsp honey
2 eggs, beaten
Preheat oven to 400 degrees. Prepare 12 muffin tins with cooking spray or cupcake liners. (Or spray an 8×8 inch pan for cornbread.) Mix all dry ingredients in a large bowl (use a whisk to mix well). Add in yogurt, honey and beaten eggs. Stir just until blended. Pour into prepared tins or pan. Bake 18-20 minutes for muffins or 20 to 25 minutes for cornbread. Tops should be golden and spring back when touched.
This easy recipe makes approximately 8 waffles, depending on the size of your waffle-maker. They are great to freeze and later pop in the toaster for a quick breakfast. To make the recipe a little more healthy, you can replace half of the oil with applesauce.
Ingredients:
1 3/4 cup whole wheat flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs
1 C milk
3/4 C water
1/2 cup oil (canola or vegetable)
1 tsp vanilla
Whisk all dry ingredients in a large bowl. In a separate bowl, beat eggs then stir in milk, water, oil and vanilla. Add wet ingredients to dry ingredients and stir just until well combined. Cook according to the directions for your waffle-maker.
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